These muffins are some of the healthiest sweet things you are going to find on this blog or online, for that matter. They contain absolutely no sugar or any derivates of sugar and no white flour whatsoever. And, as an added bonus they do satisfy your sweet tooth, while also giving you some healthy nutrients.I must admit that I did use some frozen berries as those were handy at the time, but they are just as healthy and tasty as fresh berries and, to be honest, it doesn’t really matter which ones you use.About a week ago, D came home with a bag of frozen mixed berries but did not hint anything, so this week I decided to take things into my own (baking) hands and surprise him with something that is both healthy (so it won’t upset my weekly diet) and tasty (to satisfy his growing sugar cravings). There are times when I think that he is the pregnant one as he seems to have all sorts of cravings lately but I think that is partly due to the fact that he, being the gentleman that he is, is trying to keep up with my weight gain so that we can loose it all together after the baby comes.
Back to the muffins… as you’ve probably noticed, I prefer to eat savoury rather than sweet things therefore making a tray of sweet muffins is usually not my first option, but this time, I really wanted to try and make the tastiest and healthiest sweet muffins ever. They are way easier to make than it appears and only take about 40 minutes for basic ingredients to turn into perfectly moist and tasty muffins.When you think about muffin perfection, there are a few boxes that must be ticked: moisture and softness. Usually you get this by using large amounts of butter, but I did not use any here, I only used a tablespoon of coconut oil and tried to get that softness and moisture by using plain yoghurt. True, I could’ve used greek yoghurt but that would’ve just added to the fat count and I was really curious as to how these were going to turn out with simple yoghurt – they were great!
Here’s what you’ll need for 12 muffins:
- 240 g wholegrain flour
- 2 tsp baking powder
- a pinch of salt (not too much)
- 1 tbsp coconut oil (melted)
- 2 large egg whites (no yolk)
- 1 tbsp vanilla extract
- 125 g plain yoghurt
- 2 tbsp honey (I used a mixture of cinnamon and honey as I can already feel the Christmas spirit and I need to put cinnamon in everything)
- 1 cup milk
- 240 g red berries (I only had frozen at hand but you can use fresh)
What you need to do for the next 10 minutes:
- Preheat the oven at 175 degrees C and mix together the baking soda and the flour in a bowl.
- In another bowl, put the egg whites and whisk them for a couple of minutes then add the vanilla extract, the coconut oil, the yoghurt and the honey and mix it all together really good until there are no lumps left.
- Carefully start incorporating the flour mixture and the milk – I used a spoon for each as that is going to make it easier to control the texture.
- Sprinkle the frozen berries with flour as that way they are going to keep your batter from becoming murky-grey because of all the juices. If you are using fresh berries there is no need to do that.
- Incorporate the berries into the muffin mixture and fill in the prepared muffin tray.
- Put them into the oven for about 20 minutes, or until they are golden and look done. Before eating them, let them cool for 10 minutes – trust me they are better when they do not burn your taste buds!
That’s it! Healthy deliciousness on a tray that is easy to make and does not require any ‘exotic’ ingredients. All the nutritional information is from the MyNetDiary app that I totally recommend as it really helps you check everything you eat and has a huge database. I’ve put the serving information as well as the info for the entire quantity of the muffins. Hope you’ll enjoy them as much as we did!